Chocolate cream cake

The chocolate cream cake is a dessert that masterfully combines the fluffy texture of the sponge with the richness of a delicious cream, creating a perfect tasting experience for any occasion. This recipe is ideal for chocolate lovers and is an excellent choice to impress guests or pamper family. Here’s how you can prepare this quick and simple dessert that is sure to become a favorite.

Total preparation time:
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Total: 1 hour
- Number of servings: 12

Ingredients for the sponge:
- 6 eggs
- 150 g sugar
- 250 g flour
- 3 tablespoons yogurt
- 2 tablespoons honey
- 50 g butter (melted)
- 1 teaspoon baking powder

Ingredients for the cream:
- 4 egg yolks
- 300 g powdered sugar
- 250 g butter (at room temperature)
- 1 packet hot chocolate
- 4 tablespoons cocoa
- Rum (to taste)

Ingredients for the syrup:
- 1 cup water
- 50 g sugar
- 2 tablespoons honey
- Rum (to taste)
- 100 ml whipped cream

Step by step: Preparing the chocolate cream cake

1. Preparing the sponge
- Mixing the eggs: Start by cracking the 6 eggs into a large bowl. Use a mixer to beat them together with 150 g of sugar until the mixture doubles in volume and becomes frothy, about 5-7 minutes. This step is essential for getting a fluffy sponge.
- Adding wet ingredients: Incorporate 2 tablespoons of honey, 50 g of melted butter (make sure it’s not too hot to avoid curdling the eggs), and 3 tablespoons of yogurt. Gently mix with a spatula until combined.
- Dry ingredients: In another bowl, sift 250 g of flour together with a teaspoon of baking powder (about 10 g). Add the flour mixture to the wet composition, gently folding with the spatula to avoid losing air. This is the secret to a fluffy sponge.

2. Baking the sponge
- Preparing the pan: Grease a baking tray (preferably 30x40 cm) with butter and dust with flour or use parchment paper to prevent sticking. This step is essential to ensure an easy release of the sponge.
- Baking: Pour the mixture into the tray and level the surface. Bake in a preheated oven at 180°C for 25-30 minutes or until the sponge is golden and passes the toothpick test (the toothpick should come out clean). Let it cool completely, then cut it into two equal parts.

3. Preparing the syrup
- Boiling the syrup: In a small pot, combine 1 cup of water with 50 g of sugar and 2 tablespoons of honey. Boil over medium heat until the sugar is completely dissolved. You can also add a splash of rum for extra flavor. Let the syrup cool.

4. Preparing the cream
- Double boiler: In a bowl, whisk 4 egg yolks with 300 g of powdered sugar, then place the mixture in a bowl over simmering water. Stir constantly for 5-7 minutes until the cream thickens slightly. Let it cool to room temperature.
- Chocolate cream: In another bowl, mix 250 g of soft butter with 1 packet of hot chocolate and 4 tablespoons of cocoa until it becomes a light and airy foam. Add rum to taste. Then, gently fold in the cooled egg yolk cream, mixing delicately to maintain the airy texture.

5. Assembling the cake
- Soaking the sponges: Place the first piece of sponge on a platter and generously soak it with the prepared syrup. Spread the chocolate cream evenly on top.
- Finishing: Place the second piece of sponge on top, soaking it as well. Refrigerate the cake for at least 2 hours, or until the cream sets.

Serving and suggestions
For a special touch, you can decorate the cake with grated chocolate or a dollop of whipped cream. It pairs wonderfully with a cup of coffee or a fragrant tea for a perfect indulgent moment.

Chef’s tip
If you want to add a personal touch, you can try using white chocolate instead of hot chocolate for a delicious contrast, or you can add some ground nuts to the chocolate cream for extra texture.

Nutritional benefits
This chocolate cream cake provides a good source of protein from the eggs and butter, and cocoa is known for its antioxidant content. However, considering the amount of sugar and fats, it is advisable to enjoy it in moderation.

Frequently asked questions
- Can I use another type of sweetener? Yes, you can replace sugar with a natural sweetener, but the result may vary.
- How can I make the cake gluten-free? Replace the flour with a gluten-free alternative, such as almond flour or rice flour.

Conclusion
The chocolate cream cake is a versatile and delicious dessert that is easy to prepare and can be customized according to your preferences. Don't hesitate to experiment with various ingredients and leave your personal mark in the kitchen! This dessert is more than just a cake; it is an invitation to indulgence and joy. Savor each slice and enjoy the moments spent with loved ones.